Healthy Cooking
Made Easy.
Spiralizing is all about making easy,
healthy dishes with fresh vegetables
and fruits, while having fun in the
process. That’s what we hope you’ll
experience with these recipes. Whether
it’s Spiralizer Egg Nests for breakfast, or
Garden Pasta for dinner, these recipes
were thoughtfully created and tested
just the way you’ll use them at home:
in a real kitchen made with food that’s
readily available at your grocery store.
With the recipes in this book and a little
practice, you’ll quickly master spiralizing
in 3 easy steps: assemble, prep and
spiralize. Plus, you can find additional
helpful tips, techniques and recipes
created for your 3-in-1 Electric Spiralizer
online at spiralizenow.com.
Assemble
1
2
3
4
With sharp side up, attach
disc by aligning the 2
notches in the cutting disc
with 2 tabs in the base.
Align mark on food chamber with unlock icon on
base ( ). Rotate counterclockwise to lock.
Attach motor body
by rotating clockwise
until locked.
Align ribs of food chamber
with channels in adapter
and slide into place.
Apple Green
PMS 376
CMYK = 50-0-100-0
Prep
6
5
Use foods that are 1-3” wide
and no longer than 2 1/2”.
Cut flat edge on each side.
Push food onto the spike
in the center of the disc.
Apple Green
PMS 376
CMYK = 50-0-100-0
Spiralize
Select desired speed and apply constant, gentle pressure.
Apple Green
PMS 376
CMYK = 50-0-100-0
RIBBONS
SPIRALS
GRATES
HELPFUL HINT: If food falls over or no spirals are coming out, stop and remove food. Rinse disc, recut flat edges and try again.
Refer to Use and Care for more helpful tips and usage information, and visit spiralizenow.com for recipes and demonstration video.
Need more help? Contact us at 1-800-851-8900 or hamiltonbeach.com/customer.service.html
Zucchini Noodles
with Salsa & Feta
Serves: 4-6
Ingredients:
4 medium zucchini
1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, chopped
4 pounds plum tomatoes, cored and chopped
1 small jalapeño pepper, chopped
1/2 cup fresh cilantro, chopped
1 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon coarse black pepper
3 ounces feta cheese, crumbled
Directions:
Make spirals of zucchini; set aside. In a large skillet
over medium-high, heat oil. Add onion and garlic.
Cook until tender, 1 to 2 minutes. Add tomatoes,
jalapeño, cilantro, salt, cumin and black pepper.
Cook until tomatoes are tender, about 5 minutes.
Fill a large saucepan two-thirds full of water. Over
high heat, boil water. Add zucchini spirals. Cook
until tender, about 15 seconds. Drain and arrange
on plates. Top with warm salsa and sprinkle with
feta cheese.
Garden Pasta
Serves: 4-6
Ingredients:
2 medium zucchini
2 medium yellow squash
2 tablespoons olive oil
1 clove garlic, minced
2 large tomatoes, diced
2 tablespoons chopped fresh basil
1 tablespoon balsamic vinegar
1 teaspoon salt
1/2 teaspoon coarse ground black pepper
1/4 teaspoon crushed red pepper, optional
Directions:
Make spirals of zucchini and yellow squash.
Fill a large saucepan two-thirds full of water.
Over high heat, boil water. Add vegetable
spirals. Cook until tender, about 15 seconds.
Drain and cover to keep warm. In a large skillet
over medium-high, heat oil. Cook garlic until
tender, about 3 minutes. Add tomatoes,
basil, vinegar, salt and peppers. Cook just
until tomatoes are heated through. Serve
over vegetable spirals.
Beets with Orange &
Goat Cheese Salad
Serves: 8
Ingredients:
2 pounds fresh beets (about 6 medium), peeled
3 teaspoons salt, divided
6 tablespoons fresh orange juice
1/2 cup vegetable oil
2 tablespoons rice vinegar
2 tablespoons honey
1 tablespoon fresh thyme leaves
1 clove garlic
1/2 teaspoon coarse black pepper
Salad greens
2 medium oranges, sectioned
1/2 cup crumbled goat cheese
1/2 cup chopped walnuts, toasted
Directions:
Make ribbons of beets. Fill a large saucepan
two-thirds full of water and add 2 teaspoons
salt. Over high heat, boil water. Add beet
ribbons. Cook until tender, 1 to 2 minutes.
Chill in an ice bath. Drain and dry ribbons with
paper towels. To make dressing, in a single-serve
blender, add orange juice, oil, vinegar, honey,
thyme leaves, garlic, remaining 1 teaspoon salt
and black pepper. Blend until slightly thickened.
On a salad plate, arrange fresh greens, beet
ribbons and orange segments. Top with goat
cheese and toasted walnuts.
Cucumber
Caprese Salad
Serves: 8
Ingredients:
2 medium seedless cucumbers
1 cup red cherry tomato halves
1 cup yellow cherry tomato halves
1 cup fresh mozzarella balls, halved
Salt and coarse black pepper
1/3 cup olive oil
1/4 cup white vinegar
1 clove garlic
1 teaspoon sugar
1/2 teaspoon dried Italian seasoning
1/8 teaspoon coarse black pepper
1/8 teaspoon salt
1/4 cup fresh basil, cut in strips
Directions:
Make ribbons of cucumbers. Arrange cucumber
ribbons, tomatoes and mozzarella on salad plates.
Sprinkle with salt and coarse black pepper. To
make viniagrette, in a single-serve blender, add oil,
vinegar, garlic, sugar, Italian seasoning, 1/8 teaspoon salt and 1/8 teaspoon black pepper. Blend
until smooth and slightly thickened. Drizzle salad
with viniagrette and sprinkle with basil.
Veggie Noodle Cups
Serves: 4
Ingredients:
2 medium zucchini
2 large, thick carrots, peeled
2 cups sliced green onions
1 1/2 cups thinly sliced bok choy
1 cup shredded cooked chicken
2 cans (15 ounces each) chicken broth
2 tablespoons honey
2 tablespoons soy sauce
1 teaspoon salt
1 teaspoon coarse black pepper
1/2 teaspoon ground ginger
1/2 teaspoon dried crushed red pepper
Directions:
Make spirals of zucchini and carrots. Layer vegetable
spirals, green onions, bok choy and chicken among
four (12-ounce) Mason jars. In a medium microwave-safe bowl, stir chicken broth, honey, soy sauce,
salt, black pepper, ground ginger and crushed red pepper. Microwave on HIGH until mixture comes to a boil,
about 2 minutes. Divide chicken broth mixture evenly
among jars. Serve immediately.
Test Kitchen Tips:
Jars can be refrigerated for heating later. Just skip
boiling the broth and pour the mixture into jars cold.
Refrigerate up to 2 days. To heat at serving time,
microwave until hot, 2 to 3 minutes.
Adjust the amount of spiciness by increasing or decreasing the ground ginger and crushed red pepper.
Sweet Potato
Cheesecake Bars
Serves: 40
Ingredients:
1 medium sweet potato, peeled
1 box (13.5 ounces) graham
cracker crumbs
1 cup butter, melted
3/4 cup packed light brown sugar
1 1/2 cups chopped pecans
1 cup sugar, divided
1 teaspoon ground cinnamon
5 packages (8 ounces each) cream
cheese, softened
5 large eggs
1 teaspoon vanilla extract
Directions:
Heat oven to 350°F. Spray a 17x10-inch baking
pan with nonstick cooking spray. Make spirals
of sweet potato; set aside. In a small bowl, stir
graham cracker crumbs, butter and brown sugar
until blended. Press into bottom of prepared
baking pan; set aside. In another small bowl,
stir pecans, 3 tablespoons sugar and ground
cinnamon; set aside. In a large mixing bowl,
beat cream cheese, remaining sugar and vanilla
extract until well-blended, about 2 minutes. Add
eggs, one at a time, until blended. Stir in sweet
potato spirals. Spread over graham cracker
mixture. Top with nut mixture. Bake until center
is set, 35 to 40 minutes. Cool on wire rack.
Cover and refrigerate overnight until chilled.
Spicy Cucumber Salad
Serves: 8
Ingredients:
6 medium cucumbers
1 cup thinly sliced red onion
1 cup chopped fresh dill
1 1/4 cups sugar
1 cup apple cider vinegar
1 teaspoon salt
1/2 teaspoon coarse black pepper
1/4 teaspoon dried crushed red pepper
Directions:
Make ribbons of cucumbers. In a large bowl,
combine cucumber ribbons, onion and dill. In
a small saucepan over medium-high heat, bring
sugar, vinegar, salt and peppers to a rolling boil.
Pour vinegar mixture over cucumber. Stir until
well-blended. Cool at room temperature. Cover
and refrigerate overnight to blend flavors.
Sweet Potato,
Sausage & Spinach
Parmesan Dinner
Serves: 4
Ingredients:
2 large sweet potatoes, peeled
1 tablespoon olive oil
1 pound ground hot Italian sausage
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon coarse black pepper
1/4 teaspoon dried crushed red pepper
1 cup chicken broth
2 cups baby spinach
1 cup grated Parmesan cheese
1 cup fresh basil leaves, sliced
Directions:
Make ribbons of sweet potatoes; set aside.
In a large Dutch oven over medium-high, heat
oil. Cook sausage until browned and no longer
pink; drain. Stir in sweet potato ribbons, garlic,
salt and peppers. Add broth and cook until sweet
potatoes are cooked through, 8 to 10 minutes.
Add spinach, Parmesan cheese and basil to
Dutch oven. Toss mixture until well-blended.
Crispy Potato Chips
Serves: 4
Ingredients:
2 medium baking potatoes
or sweet potatoes
Sea salt
Directions:
Heat oil to 375°F in deep fryer. Baking potatoes
can be peeled or left unpeeled. Sweet potatoes
should be peeled. Make ribbons of potatoes
or sweet potatoes. Place a single layer of potatoes in deep fryer basket. Fry until potatoes are
browned and crisp, 1 to 2 minutes. Lift basket to
drain potatoes and transfer to a tray lined with
paper towels to complete draining. Sprinkle with
sea salt.
Test Kitchen Tips:
Moisture content of potatoes varies and will
affect frying time. Watch potatoes closely while
frying and remove when browned and crisp.
Parmesan-Crusted Tilapia
Serves: 2
Ingredients:
1 piece (2 ounces) Parmesan cheese
1/4 cup Italian seasoned Panko bread crumbs
1/2 teaspoon Italian seasoning
1/4 teaspoon ground black pepper
1 tablespoon mayonnaise
2 tilapia fillets or other white fish fillets
(about 4 ounces each)
Directions:
Heat oven to 425°F. Spray baking pan with
nonstick cooking spray. Grate Parmesan cheese
and place in a large resealable plastic bag. Add
Panko bread crumbs, Italian seasoning and black
pepper. Seal and shake bag. Spread mayonnaise
on both sides of fish fillets. Add fish to bag and
shake until coated with crumb mixture. Press
remaining crumbs from bag onto fish. Place on
prepared baking pan. Bake until fish flakes easily
with a fork, 12 to 14 minutes.
Carrot Cake
Serves: 16
Ingredients:
2 cups all-purpose flour
3 large, thick carrots, peeled
1 cup chopped pecans
1 can (8 ounces) crushed pineapple in own juice,
undrained
1 cup sugar
3/4 cup vegetable oil
1/2 cup packed brown sugar
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large eggs
Cream cheese frosting
Directions:
Heat oven to 350°F. Line the bottoms of two 9-inch
baking pans with parchment paper. Grate carrots.
In a large mixer bowl, beat flour, grated carrots,
pecans, pineapple, sugar, oil, brown sugar, cinnamon, baking powder, baking soda, salt and eggs
until blended, about 2 minutes. Pour mixture evenly
between prepared pans. Bake until a toothpick inserted in center comes out clean, 25 to 30 minutes.
Cool in pans on wire racks 10 minutes. Remove
from pans; cool completely on wire racks. Place
one cake layer on cake plate; spread top of layer
with 1/2 cup cream cheese frosting. Top with remaining layer; frost side and top of cake. Garnish
with finely chopped pecans, if desired. Refrigerate
until ready to serve.
Zucchini Bread
Serves: 10
Ingredients:
2 small zucchini
3/4 cup butter, melted
3/4 cup sugar
1/2 cup packed light brown sugar
3 eggs, beaten
1 tablespoon vanilla extract
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon baking powder
1/4 teaspoon ground cloves
Directions:
Heat oven to 350°F. Spray a 9x5-inch baking pan
with nonstick cooking spray. Grate zucchini; set
aside. In a large bowl, stir grated zucchini, butter,
sugar, brown sugar, eggs and vanilla extract until
well-blended. Gradually add flour, baking soda,
cinnamon, salt, nutmeg, baking powder and
cloves. Pour mixture into prepared baking pan.
Bake until toothpick inserted in center comes out
clean, 60 to 70 minutes. Cool in pan on wire rack
10 minutes.
Thai Vegetable &
Chicken Salad
Serves: 4
Ingredients:
1 large English cucumber
1 large yellow squash
1 large, thick carrot, peeled
3 cups cooked shredded chicken
1 cup toasted sliced almonds
1/2 cup fresh cilantro, chopped
1/3 cup fresh basil, cut in strips
2 tablespoons sesame oil
2 tablespoons fish sauce
2 tablespoons rice vinegar
2 tablespoons soy sauce
2 cloves garlic, minced
2 teaspoons grated ginger
2 teaspoons honey
1/2 teaspoon dried crushed red pepper
1/2 teaspoon coarse black pepper
Directions:
Make spirals of cucumber, squash and carrot.
In a large bowl, stir together vegetable spirals,
chicken, almonds, cilantro and basil. In a small
bowl, stir the oil, fish sauce, vinegar, soy sauce,
garlic, ginger, honey and peppers until well-blended. Pour over vegetable mixture and toss until
well-blended. Cover and refrigerate several hours
for flavors to combine or until ready to serve.
Veggie Ribbon Salad
with Peanut Sauce
Serves: 6
Ingredients:
1/3 cup creamy peanut butter
2 tablespoons rice wine vinegar
1 tablespoon plus 1 teaspoon honey
1 tablespoon soy sauce
1 teaspoon lime juice
1 teaspoon fish sauce
1/2 teaspoon sesame oil
1 clove garlic, minced
1/2 teaspoon dried crushed red pepper
2 small zucchini
2 small yellow squash
1 large, thick carrot, peeled
3/4 cup chopped cilantro
1/4 cup sliced green onion
Directions:
In a large bowl, stir peanut butter, vinegar,
honey, soy sauce, lime juice, fish sauce,
sesame oil, garlic and crushed red pepper
until well-blended. Make ribbons of zucchini,
yellow squash and carrot. Add to peanut
sauce and stir to blend. Sprinkle with cilantro
and green onion. Toss to combine. Serve
immediately.
Veggie & Sun-Dried
Tomato Pesto Pizza
Serves: 6-8
Ingredients:
1 large, thick carrot, peeled
1 medium zucchini
1 medium yellow squash
1/2 cup Sun-Dried Tomato Pesto (recipe below)
1 thin-crust Italian pizza crust
8 ounces fresh mozzarella, sliced 1/4-inch thick
1/2 small red onion, thinly sliced
1/2 cup shredded Parmesan cheese
Directions:
Heat oven to 450°F. Make spirals of carrot, zucchini and yellow squash to yield about
1 cup of each. Place spirals between two layers of paper towels and squeeze to remove
as much moisture as possible; set aside. Reserve any remaining spirals for another use.
Spread Sun-Dried Tomato Pesto in an even layer over pizza crust. Place mozzarella slices
over pesto. Arrange veggie spirals evenly over cheese. Sprinkle with red onion slices.
Top with Parmesan cheese. Place pizza directly on oven rack. Bake until cheese is
melted and crust is browned, 8 to 10 minutes.
Sun-Dried Tomato Pesto
Serves: 1-2
Ingredients:
2 ounces Parmesan cheese
1 cup fresh basil leaves
1/4 cup pine nuts
1/4 cup olive oil
3 tablespoons chopped sun-dried tomatoes
1 garlic clove
1/8 teaspoon salt
Directions:
Grate Parmesan cheese. Place 1/4 cup in food chopper bowl. Reserve remaining grated
Parmesan for another use. To chopper bowl, add basil, pine nuts, olive oil, sun-dried
tomatoes, garlic and salt. Cover and blend until almost pureed. Use in recipe above,
toss with hot pasta or spread on bread.
Bacon Cheese & Tomato
Breakfast Casserole
Serves: 12
Ingredients:
2 1/4 pounds baking potatoes
10 large eggs
1 cup milk
1/2 cup sour cream
1 teaspoon salt
1/2 teaspoon coarse black pepper
1 package (8 ounces) shredded cheddar cheese, divided
1 package (2.5 ounces) precooked bacon, chopped
2 cups grape tomatoes
1/2 cup sliced green onion
Directions:
Heat oven to 350°F. Spray a 13x9-inch microwavesafe baking dish with nonstick cooking spray.
Make spirals of potatoes. Place potato spirals in
water to keep from discoloring while spiralizing.
Drain and squeeze dry with paper towels. Add
potato spirals to baking dish and cover.
Microwave potatoes on high until fork tender,
about 3 minutes. In a large bowl on medium
speed, beat eggs, milk, sour cream, salt and
coarse black pepper. Add 1 cup cheddar cheese,
bacon, grape tomatoes and green onion to egg
mixture. Stir until blended. Pour egg mixture
over potato spirals. Cover baking dish with
aluminum foil. Bake in oven for 45 to 50 minutes.
Uncover and top with remaining cheese. Bake
until mixture is firm and cheese is melted, about
15 minutes longer.
Apple Crumb Tart
Serves: 8
Ingredients:
1 refrigerator pie crust, room temperature
1/2 cup all-purpose flour
1/2 cup old fashioned oats
3 tablespoons packed light brown sugar
2 tablespoons sugar, divided
1 1/4 teaspoons ground cinnamon, divided
1/4 cup cold butter, sliced
5 small green apples, peeled and cored
Directions:
Heat oven to 425°F. Line a large cookie sheet with
parchment paper. Place the pie crust in the center of
the cookie sheet and unroll. In a food processor bowl,
combine flour, oats, brown sugar, 1 tablespoon sugar
and 1 teaspoon cinnamon by pulsing a few times to
blend. With the food processor running, add butter
through the food chute and blend until crumbs
form. Set aside. Make ribbons of apples. Place apple
ribbons in center of pie crust, leaving 1 1/2 inches
around the edge. In a small bowl, stir remaining 1
tablespoon sugar and 1/4 teaspoon cinnamon until
blended. Sprinkle over apples. Fold 1 1/2-inch crust
up around apple ribbons, pinching while folding. Top
apple ribbons with reserved crumb mixture. Bake
until crust and crumb topping are browned, 25 to
30 minutes.
Cheesy Au Gratin Potatoes
Serves: 4-6
Ingredients:
1 small onion, chopped
1 clove garlic, minced
5 tablespoons butter, divided
2 large russet potatoes
1 tablespoon all-purpose flour
1/2 teaspoon ground mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 cups whole milk
2 cups shredded sharp cheddar cheese, divided
1 cup Panko bread crumbs
Directions:
Heat oven to 350°F. Spray an 8x8-inch baking dish
with nonstick cooking spray. Add onion, garlic and 2
tablespoons butter. Microwave on HIGH until butter is
melted and onion is tender. Make ribbons of potatoes.
Arrange potato ribbons in baking dish; set aside. In a
medium skillet over medium heat, melt remaining 2
tablespoons butter. Whisk in flour, mustard, salt and
black pepper until smooth. Add milk. Whisk until
smooth and thickened, about 4 minutes. Remove
skillet from heat. Add 1 cup cheese and stir until
melted. Pour cheese sauce over potatoes. Sprinkle
with remaining 1 cup cheese. Using a spoon, press
mixture into baking dish. In a small microwave-safe
bowl in microwave oven, melt remaining 1 tablespoon
butter. Stir in crumbs. Sprinkle over top of potatoes
and cheese sauce. Bake in oven until potatoes are
tender, cheese is bubbly and crumb topping is
browned, 30 to 40 minutes.
Orange Ginger
Carrot Slaw
Serves: 6
Ingredients:
1/2 cup mayonnaise
2 tablespoons orange juice
1 tablespoon apple cider vinegar
2 teaspoons orange zest
1 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon coarse black pepper
8 large, thick carrots, peeled
1/2 cup dried cranberries
1/3 cup sunflower seeds
Directions:
In a large bowl, stir mayonnaise,
orange juice, vinegar, orange zest, salt,
ground ginger and black pepper until
blended. Make spirals of carrot to
yield about 4 cups. Add carrot spirals,
cranberries and sunflower seeds to the
mayonnaise mixture. Stir until wellblended. Cover and store in refrigerator
several hours or until ready to serve.
Lemon Garlic Shrimp
& Veggie Pasta
Serves: 4-6
Ingredients:
2 large zucchini
2 large yellow squash
2 large, thick carrots, peeled
3/4 cup butter
4 cloves garlic, minced
1 tablespoon cornstarch
1/2 cup chicken broth plus 2 tablespoons, divided
1 pound (20 to 24 count) peeled and deveined shrimp
1/4 cup lemon juice
1 teaspoon salt
1/2 teaspoon coarse black pepper
2 tablespoons drained capers
1 teaspoon lemon zest
Chopped fresh parsley
Directions:
Make spirals of zucchini, yellow squash and carrots.
Fill a large saucepan two-thirds full of water. Over
high heat, boil water. Add zucchini, yellow squash
and carrots spirals. Cook until tender, about 15
seconds. Drain and cover to keep warm. In a large
skillet over medium-high, melt butter. Add garlic
and cook until tender, 1 to 2 minutes. In a small
bowl, dissolve cornstarch in 2 tablespoons chicken
broth. Add to skillet with shrimp, remaining chicken
broth, lemon juice, salt and black pepper. Cook until
shrimp are opaque throughout and sauce is thickened,
about 2 minutes. Stir in capers and lemon zest. Serve
over vegetable spirals. Sprinkle with parsley before serving.
Potato and Egg Nests
Serves: 1-2
Ingredients:
1 large (10 ounces) russet potato
2 tablespoons finely chopped onion
1 tablespoon vegetable oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 large eggs
Chopped chives
Coarse black pepper
Directions:
Heat oven to 400°F. Make spirals of potato.
Place potato spirals in paper towels and
squeeze dry. Place a small (6 1/2-inch) cast
iron skillet in the oven to heat for 10 minutes.
In the meantime, in a large bowl, stir potato
spirals, onion, oil, salt and ground black
pepper until well-blended. Spray hot skillet
with nonstick cooking spray. Add potato
mixture to skillet and move mixture up the
side. Bake until the edge is slightly brown
and crisp, 23 to 25 minutes. Remove from
oven and add eggs to the potato mixture.
Bake until eggs are cooked to desired
doneness, an additional 10 to 12 minutes.
Garnish with chopped chives and coarse
black pepper.
Pickled Radish Slaw
Serves: 4-6
Ingredients:
1/2 cup white vinegar
1/2 cup water
2 tablespoons plus 1 teaspoon sugar
1 1/2 teaspoons Kosher salt
1 teaspoon grated ginger
1/4 teaspoon dried crushed red pepper
10 to 12 large radishes
4 (2-inch) cubes peeled jicama
1 large, thick carrot, peeled
Directions:
In a medium bowl, stir vinegar, water,
sugar, salt, ginger and crushed red pepper
until sugar dissolves. Make spirals of
radishes, jicama and carrot to yield 2 cups
of radishes, 1 cup each of jicama and carrot.
Add vegetable spirals to vinegar mixture.
Reserve any remaining vegetable spirals for
another use. Cover and refrigerate overnight
to blend flavors.
For more recipes, tips, tricks and how to’s, visit:
SpiralizeNow.com